Step 1: Slice the veal into strips around 5mm wide. Season the flour well with a good pinch of sea salt and plenty of black pepper and toss the veal slices in it until evenly coated. Heat 30g of the butter in a large, non-stick frying pan over a medium heat and fry the shallot for around 4-5min, until softened. Remove from the pan and set aside.

Step 2: Turn up the heat and add the veal. It should sizzle immediately. Jostle it around until lightly browned, turning every now and then. Return the shallot to the pan.

Step 3: Gradually add the stock, stirring constantly until the sauce becomes smooth and has the consistency of single cream. Throw in the garlic, lemon juice and tomatoes, stirring for just a few seconds, and remove from the heat. Stir the remaining butter into the sauce, piece by piece. Scatter over the mint and serve.